Author Topic: Bread  (Read 3883 times)

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Offline Cheryl Heiers

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Bread
« on: January 23, 2014, 10:38:43 PM »
My daughter and I were busy today baking bread.  She made classic white as her first ever loaf of bread she ever made.  And I tried to make sour dough.  Her's turned out better.  Really soft and moist. 


Offline Skhilled

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Re: Bread
« Reply #1 on: January 27, 2014, 06:48:25 AM »
I have a bread maker that was my grandmothers but I've never used it until recently. I've made 2 loaves so far, both came out pretty good. I've also used it to make pizza dough since it does most of the work for me. LOL I'll I have to do is push out the gas and let it rest (2nd rest)...it already does the first rest for me. And it's ready but I prefer to let it sit in the fridge for a day since it makes dough takes better through the slow, cold fermentation caused by the fridge. ;)


Offline Cheryl Heiers

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Re: Bread
« Reply #2 on: January 28, 2014, 10:18:35 AM »
I like the sour dough.  But for some reason can't get it  to be soft and tender like the bread I used to make overseas. 

Offline beast

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Re: Bread
« Reply #3 on: January 28, 2014, 12:20:21 PM »


  Have you tried using diff. east in it?

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Offline Skhilled

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Re: Bread
« Reply #4 on: January 30, 2014, 08:05:44 AM »
Do you use a starter?


Offline Cheryl Heiers

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Re: Bread
« Reply #5 on: February 01, 2014, 11:00:30 AM »
The starter I used didn't call for yeast.  Just flour and water soured.  It's called wild yeast.  I've made bread twice now.  The first I followed a recipe that calls for the dough to raise 12 hours each time.  The second time I used a sour dough recipe that called for yeast in the dough but used the started I already had.  They were both pretty heavy loafs.

Offline Skhilled

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Offline Cheryl Heiers

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Re: Bread
« Reply #7 on: February 02, 2014, 10:03:37 AM »
The top one is the one I used. 

http://www.thekitchn.com/recipe-basic-sourdough-starter-47337
Thanks for the other links.  I might discard the starter I have and try the others. 

Offline Skhilled

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Re: Bread
« Reply #8 on: February 02, 2014, 11:18:46 AM »
Are you weighing the flour by weight using a scale instead of just scooping?

EDIT: If not, use a fork to fluff the flour and ten use a spoon to lightly scoop it into your dry measuring cup...DO NOT USE A WET MEASURING CUP such as a pyrex cup! And do not tap the cup of otherwise they to pack in in...this will give a heavier weight than required! Then level it off using a straight edge like the back of a butter knife, etc. This will approximate a better weight.


Offline Cheryl Heiers

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Re: Bread
« Reply #9 on: February 02, 2014, 08:02:24 PM »
Thanks I'll try that.


Offline Cheryl Heiers

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Re: Bread
« Reply #10 on: February 02, 2014, 08:02:43 PM »
Scooping

Offline beast

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Re: Bread
« Reply #11 on: February 03, 2014, 07:44:04 AM »


  Just grab a hand full and throw it in   :funny shake

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Offline Skhilled

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Re: Bread
« Reply #12 on: February 03, 2014, 08:02:43 AM »
LOL@beast...

Yeah, if you add to much flour it will get heqavyas well as not using enough yeast.


Offline beast

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Re: Bread
« Reply #13 on: February 04, 2014, 07:55:31 AM »


  I have found out that if you go by the directions, it will come out right 99% ever time  spack  Beard

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Offline Skhilled

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Re: Bread
« Reply #14 on: February 04, 2014, 08:06:00 AM »
"IF" you understand the directions! LOL